If you want this soup to be heartier, add about 6 oz. white beans, soaked and then simmered until tender, about 90 minutes.
Cook the asparagus in boiling salted water until tender, 5 to 7 minutes. Drain and set aside. In a large soup pot, heat the olive oil over high heat and brown the lamb on all sides, working in batches. Remove the lamb with a slotted spoon, turn the heat to medium high, and cook the onion, garlic, and rosemary until the onion is soft, about 4 minutes, stirring. Return the lamb to the pot, add the wine, and cook until the liquid is reduced by half, 2 to 3 minutes. Pour in the broth; simmer gently until reduced by one-third. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil and add the tortellini. Cook until al dente, following the package directions, and drain well. Add the pasta and asparagus to the broth; heat for a few minutes. Taste and add salt and pepper if needed. Serve immediately with pecorino cheese and a drizzle of olive oil, if you like.
nutrition information (per serving):
Photo: Photo: Grey Crawford